Gluten free, dairy free and divine Protein Pancakes. Pancakes are a breakfast that is very near and dear to my heart being American. Stacks of fluffy golden flapjack glistening with real maple syrup, none of the fake stuff. Traditional pancakes, although delicious often leave you needing a nap after breakfast. Not these fabulous Protein Pancakes. The recipe only has 5 ingredients and only take 5 minutes! They are absolutely gorgeous and will send you sailing through your day.
Protein powder is a great way to add protein to your breakfast or any meal. I often add it to my smoothies in the morning and sometimes even to soups. My brand of choice is Pulsin’, a local Gloucestershire company, found in local health foods shops or available online.
Protein Pancake
Serves one
1 egg, beaten
30ml almond milk
1/4 tsp baking powder
12g protein powder (I use Pulsin Hemp Protein)
20g chickpea flour (aka gram flour)
Crack the egg into a small bowl and beat. Add remaining ingredients and whisk with a fork until well combined. Heat a non-stick frying pan, cast iron is perfect, to medium-low heat. Grease pan with a tiny bit of oil then pour batter into the middle of the pan, you can make one large pancake or two smaller ones, like pictured. When bubbles form, after about 3-4 minutes, flip and cook for another 1-2 minutes. Serve with sliced banana, maple syrup or a dollop of yoghurt and some berries. Yum